Crispy pot is a traditional seasonal and festive dish. Legend has it that it was founded by a woman named Su Xiaomei in Yanshen Town in the early years of the Qing Dynasty, so the dish was named "Su Pot". Therefore, the dishes use more vinegar, mainly characterized by crispy meat and fish bones, so they changed their name to "crispy pot dishes".
I feel like I haven't made crispy pan for a long time, and I want to eat it when I think about it. I tried using an electric pressure cooker to make a crispy pan. It looked good after it was done. The fish bones were crispy and shattered after I bite them in my mouth. The taste was also very good.
crispy pot
By TeaganCassin
Recipe Recommendations
- hairtail art. 4
- tofu 600 grams
- lotus root 2 knots
- kelp 300 grams
- ribs 700 grams
- onion 50 grams
- Jiang 20 grams
- Cabbage Bang 3 tablets
- cooking wine 100 grams
- white sugar 150 grams
- soy sauce 100 grams
- soy sauce 100 grams
- vinegar 300 grams
- salt 2 grams
- water 150 grams
- sweet and sour
- braised
- several hours
- senior
Steps for crispy pot
1
Wash the hairtail first and remove the internal organs.
2
A piece of tofu.
3
Cut into slices.
4
Put it in an oil pan and fry until golden brown.
5
Serve it out for later use.
6
Wash and peel lotus root.
7
Cut it into small pieces.
8
Soak in the seaweed, wash and roll.
9
Wash the ribs and blanch them in the pan.
10
Put the ribs into the bottom of the pressure cooker first.
11
Add lotus root.
12
Add seaweed.
13
Add tofu and fish.
14
Then add tofu.
15
Add spring onion and ginger slices, and cover with cabbage cake.
16
Mix cooking wine, soy sauce, light soy sauce, vinegar, salt, sugar and water into juice.
17
Pour into the pan.
18
Cover, press the meat ribs button, and time it for 1 hour and 20 minutes.
19
Made crispy pan.
20
Put it in a clean basin and take it wherever you want.
21
Remove, cut into slices, place on a plate and enjoy.crispy pot Make Tips
1. The kelp must be soaked one day in advance and washed. 2. Blanch the ribs in hot water and wash them with water.